Dutch Oven Barbecued Pork Sandwiches Recipe

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Dutch Oven Barbecued Pork Sandwiches Recipe

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Although my cooking experience is limited, I can prepare these sandwiches successfully every time. My grandma's recipe has been in the family for years. —Pat Lemmer, Greenville, Ohio
MAKES:
12-14 servings
TOTAL TIME:
Prep: 10 min. + chilling Cook: 3 hours 5 min.
MAKES:
12-14 servings
TOTAL TIME:
Prep: 10 min. + chilling Cook: 3 hours 5 min.

Ingredients

  • 1 boneless pork shoulder butt roast (3 to 4 pounds)
  • 2 tablespoons vegetable oil
  • 1-1/2 cups water
  • 2 cans (14-1/2 ounces each) beef broth
  • 2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
  • 1 large onion, chopped
  • 3/4 cup steak sauce
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons sugar
  • 2 tablespoons cider vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/8 teaspoon hot pepper sauce
  • 12 to 14 sandwich buns, split

Directions

In a Dutch oven over medium heat, brown roast in oil; drain. Add enough water to come halfway up side of shoulder; bring to a boil. reduce heat; cover and simmer until meat is just fork tender if you intended to slice the pork shoulder, 2 to 2-1/2 hours. For pulled pork, continue cooking until meat starts to shred, 30 to 60 minutes more. Remove meat; discard cooking juices or save for another use. Cool meat; shred and refrigerate.
In a large saucepan over medium heat, combine the next 10 ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 to 2 hours or until thickened. For pulled pork, combine sauce and pork; simmer, uncovered, for 30 minutes or until heated through. Serve on buns. For sliced pork, serve sauce on the side.
Originally published as Barbecued Pork Sandwiches in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p232

  • 1 boneless pork shoulder butt roast (3 to 4 pounds)
  • 2 tablespoons vegetable oil
  • 1-1/2 cups water
  • 2 cans (14-1/2 ounces each) beef broth
  • 2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
  • 1 large onion, chopped
  • 3/4 cup steak sauce
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons sugar
  • 2 tablespoons cider vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/8 teaspoon hot pepper sauce
  • 12 to 14 sandwich buns, split
  1. In a Dutch oven over medium heat, brown roast in oil; drain. Add enough water to come halfway up side of shoulder; bring to a boil. reduce heat; cover and simmer until meat is just fork tender if you intended to slice the pork shoulder, 2 to 2-1/2 hours. For pulled pork, continue cooking until meat starts to shred, 30 to 60 minutes more. Remove meat; discard cooking juices or save for another use. Cool meat; shred and refrigerate.
  2. In a large saucepan over medium heat, combine the next 10 ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 to 2 hours or until thickened. For pulled pork, combine sauce and pork; simmer, uncovered, for 30 minutes or until heated through. Serve on buns. For sliced pork, serve sauce on the side.
Originally published as Barbecued Pork Sandwiches in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p232

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